At this moment summer returns, the temperatures rise and soon the garden tomatoes will arrive on our plates.
Here is a fresh entry that will delight your taste buds.
- 1 kg of tomatoes
- 150g of fresh goat cheese
- Basil leaves
- Salt and pepper.
Cut the tomatoes in 2 and place them on parchment paper on the baking sheet.
sprinkle generously with oregano and sugar (it will break the acidity of the tomato), add the salt and bake for 40 min at 150 ° if you have a good oven otherwise you can go up to 180 ° (it should not be that ‘they color)
Once cooked mix them in a bowl, add half of the goat cheese and adjust the seasoning as desired. (if the amount of soup seems a bit tight, you can add a little water, but be careful not to dilute it too much otherwise you will lose the benefit of having your tomatoes roasted!)
For the service :
Pour the soup into bowls, add diced fresh cheese and add some basil leaves for the decoration!
Traditionally, it is a soup that is eaten either cold or lukewarm. In Italy I have already seen it served with ice cubes, it’s up to you, but it is also very good hot in bad weather.